Make the syrup and allow to cool before adding the fruit.
Heat the water, sugar and orange rind together gently until sugar dissolves, then boil steadily for 3 minutes.
When cold add the lemon juice and liqueur and strain into a glass bowl.
Prepare the apples, pears and bananas and slice into the syrup, turning over and over so that each slice is coated with syrup to prevent discolouration.
Halve and de-seed the grapes.
With a sharp knife cut the peel off the oranges, removing the white skin at the same time, then cut segments free of skin and add to the salad.
Chill for an hour or so before serving, preferably without cream.